Grilled Tri Tip
I like a good grilled tri tip roast. Never had 'em when I was a kid, or growing up in the Midwest. But I eventually travelled out west, and it was there I found my first tri tip roast.
A properly cooked tri tip is tender and moist, with somewhat mild flavor compared to other cuts of beef. No wonder it's so popular, out west anyway. Elsewhere, the tri tip is usually cut differently, into sirloin tip steaks.
Tri Tip Recipe
The flavor of the tri tip roast is kicked into high gear with some capsicum pepper spiciness. A little bit of chili pepper flavor never hurt no one, did it?
1 tri tip roast, about 3 pounds
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon powdered chipotle pepper
1/2 teaspoon cayenne pepper (optional)
Combine dry ingredients. Season the tri tip on all sides. Preheat you grill to medium-low, set up for indirect grilling.
Place the tri tip on your grill, over the cool zone, and shut the lid. The grilled tri tip will be done in 2 to 3 hours. It's ready to be pulled off the grill when the internal temp reaches 150 degrees, which is medium-well done. For medium, remove it at 140 degrees.
As always with a grilled roast beef, let it rest for at least 20 minutes before slicing and serving. Slice thinly, and use this meat for making homemade fajita wraps. Add some meat, along with sauted bell peppers and onions to a soft flour tortilla and wrap it up. Have some sour cream and picante sauce at the ready for dipping.
If you're so inclined, keep a bottle of cerveza handy...
Return to Top: Grilled Tri Tip
Try one of these tri tip marinade recipes for a change of pace.